Christmas Time with Raspberry Shortbread Stars

Hello hello folks!

Just letting y’all know, if you’re still linked to my old blog site, there’s a new post over at the new site; www.daisyandthefox.com!

This post we’re going all Christmasy with these insaaaaanely moorish Raspberry Shortbread Stars!
Here’s a quick lil’ link here

Plus, here’s a sneak peak merry friends!

Merry Christmas!
raspberry shortbread

New Post on the New Blog; Vegetable Ricotta Tart with Native Spice

Howdy there again!

Just letting y’all know, if you’re still linked to my old blog site, there’s a new post over at the new site; www.daisyandthefox.com!

I’ll give you a clue… it’s gotta a whole lot of veggies in it, ricotta and a not-so-sectret ingredient & aussie flair of Native Spice! (although you probs got more of a giveaway from the title then this rotten clue :P )
To check the latest post go to click here!

Here’s a sneak peak :) vegetable ricotta tart

New Daisy and the Fox Website!

Howdy there lovely folks!
Long time no chat! I know… ma bad… life has been heckers but I’m back and here to stay!

So much so, Daisy and the Fox is now, officially, on a self hosted site, with a new look!
Dis is pretty exciting stuff. You should see my ecstatic grin.

From now on, all posts will be from www.daisyandthefox.com
Woo! My own personal site! So pumped!
And 100% of the new site credits go to pipdig blog designer, where Phil is super helpful, quick and works with you to help you get the design you would like. Win win!

So naturally, there’s a new post over at www.daisyandthefox.com talking all things Asian Noodle Markets in Melbourne. Pop over and check it out friends and see you there! :D

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Blood Orange Brown Sugar Sponge with Coconut Cream with Tetley Tea Master’s Selection

Brown Butter Sponge with candied blood orangesWhen it comes to thinking what goes with tea best, it ain’t long before the mind quickly flicks over to a high tea kinda situation (probs cause they both have the word tea in it,… this is clearly an Aussie perspective… obviously… i’ve never even been to an official high tea)
So naturally, when I imagine tea’s besty, I see a whole lotta gorgeous cakes, mini triangle cut cucumber sandwiches and pretty much a baked food heaven.
And also somethin’ English like… like, a sponge!

Also, pretty much me and sponge have an awkward relationship… it involves a lot stare offs, long silences, and nervous folding. I respect ya sponge, but you’re a tough nut to crack.
And sometimes, sponge decides to be nice, and cooperates and even sometimes, if i’m lucky, it’s willing to be fluffy and perfectly edible. I like that kinda sponge…. especially this sponge:Brown Butter Sponge with candied blood orangesAND just as things go (i’d like to say intentionally…), it was Dad’s birthday the day this delish cake was brought into the world and I guess it was all so fitting cause:
– dad taught me how to peel oranges in the cool as spiral… and that’s pretty cool man
– the first cake dad made was a sponge
– plus it’s a cake, and well who doesn’t like cake? (certainly not dad!)
So there you have it folks, a perfectly fitting cake, fit for a celebration.
Happy Belated Birthday Dad/Clifton Springs! (that nickname has a long story behind it….)

Oh yes! Can we also plezzzz talk about this whipped coconut cream for a minute?
It’s actually a mixture of total deliciousness and heaven… delicious coconutty heaven.
So simple, so easy, and can be used for all your coconutty flavour needs! (Oh She Glows has some great tips to making it)
And incase you didn’t notice, yes, I kinda do have a coconut obsession… blame it on the warm weather…
As you can remember from here and here, it ain’t something I take lightly.

Brown Butter Sponge with candied blood orangesAnyways, your probs wondering why I start this post by talking about tea, cause that was a bit random hey. Well, I was sent an awesome package from Tetley Tea with their new Tetley Tea Master’s Selection (lucky me!!)
This range Tetley’s tea isn’t just any old tea, so I made a sponge that wasn’t just any old sponge… ya followin’ me? (i can be confusing at times…)

Tetley Tea Master's RangeIn the collection you’ve got:
Assam (a lush tropical rainforest climate in northern India) deliciously ‘woody and earthy’.
Ceylon (now Sri Lanka) perfectly going with the sponge being ‘crisp and floral’.
Kenyan (in Africa) my favourite one with wonderful ‘nutty and sweet’ flavour notes.

This is gonna sound a bit cray cray, but, I kid you not, trying these different types of teas literally took me to the places! Such attention to detail… such good flavours in one mug.
Forget English Breakfast, think Assam Breakfast!
I know how I’m kicking off my days from now on (*cough cough* has something to do with Tetley…)

All up, from the tea rookie I am, I was blown away with this fantastic range of original teas which tick all the boxes! Go Tetley!
tetley teaSo I guess it’s time for a recipe, right? :D

BLOOD ORANGE BROWN SUGAR SPONGE WITH COCONUT CREAM
(Sponge recipe adapted from Gourmet Traveller, Blood Orange Caramel recipe adapted from Gourmet Traveller)

Ingredients

Blood Orange Caramel:
zest of 2 blood oranges
1 1/2 cup caster sugar
1 tablespoon golden syrup
250ml water + another 80ml
125ml blood orange juice (around 2 oranges)

Brown Sugar Sponge:
6 eggs, at room temperature
80g each brown sugar and caster sugar
Scraped seeds of 1 vanilla bean
150g plain flour, triple-sieved
1/8 tsp baking powder
60g butter, melted and cooled

Candied Blood Oranges:
3 cups water
1 cup sugar
2 blood oranges, sliced

Coconut Whipped Cream:
150g coconut cream (from around 1 can coconut milk) tips for getting this here
150g thickened cream

1/3 cup coconut chips toasted to garnish

Method:

1. Starting with the Blood Orange Caramel remove orange rind with a zester. Juice the oranges setting the juice aside.
2. Stir orange zest, sugar, golden syrup and water in a saucepan over medium-high heat until sugar dissolves, bring to the simmer and cook until a crimson-coloured caramel forms (40-45 minutes).
3. Add a pinch of salt, reserved juice and 80ml water (be careful, hot caramel will spit). Swirl to combine and refrigerate until cooled completely (30 minutes).
4. Whilst the caramel is cooking, make the Brown Sugar Sponges. Preheat oven to 180C and line two 20cm cake tins.
5. Whisk eggs, sugars and vanilla seeds on high speed in an electric mixer until mixture is tripled in volume and holds a trail (10-12 minutes).
6. Transfer to a large bowl, sift over flour and baking powder in two batches, gently fold to combine, then fold in butter.
7. Divide among 2 cake tins and bake, swapping tins halfway through cooking, until cakes are dark golden and centres spring back when gently pressed (15-20 minutes). Cool slightly in tins, then turn out and cool completely on a wire rack.
8. While the cake is baking and cooling, prepare the Candied Blood Oranges by combining the water and sugar in a saucepan and bring to a boil. Add the orange slices and cook over moderate heat, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes.
6. Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, about 10 minutes. Transfer the orange slices to a rack to cool. Reserve the syrup for another use.
7. For the Coconut Whipped Cream, in separate bowls or one after the other, whip the coconut cream and thickened cream, then fold together to combine.
8. To assemble; place one Brown Butter Sponge on a plate/cake stand and spread over half the Coconut Whipped Cream, then top with the other cake, and spread over the remaining Coconut Whipped Cream. Top with the Candied Blood Orange, and sprinkle over the toasted coconut.
Serve immediately with the Blood Orange Caramel (if left for too long, the sponge will absorb moisture and not be ideal to eat… warning from the experienced old sponge eater)
9. Enjoy! :D

** NOTE; you can make both the Blood Orange Caramel and Candied Blood Oranges ahead of time, days in advance.

blood orangeBrown Butter Sponge with candied blood oranges
Thanks for stopping by!
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The Melbourne Café Collection ~ Manchester Press

Manchester press{Smashed Avo Bagel}

After hearing lots of rave reviews from fellow foodies, the next place to tick off our list was the cool and quirky Manchester Press. Situated down one of Melbourne’s classic city laneways, Rankins Lane, nestled away from the busy streets of the CBD, Manchester Press is a small, yet groovy place to grab a bite to eat.

Being only limited in size, tables and chairs are somewhat crowded, exaggerated by the rush of hungry office workers at lunch. Low hanging lights and old school furniture (hello, 80s-style cow hide chairs!) created a moody and industrialised atmosphere, complimented by the use of simple artwork and funky decorator items.

The menu isn’t extensive, with only a handful of unique bagels on offer. From fruit and nut, and maple and bacon, to pulled pork, and smashed avocado, the toppings are thoughtfully and creatively assembled. We opted for two of the ‘open’ bagels (‘closed’ bagels are also available), which were accompanied by a generous dressed garden salad. The coffee was pretty damn good, and arrived at our table within minutes of ordering.

With its trendy feel and urban vibe, Manchester Press is ‘very’ Melbourne indeed; the ultimate brunch spot for any bagel fan or coffee lover!

Words: Chloe from Honey & Lulu 

Photos: Bec {Daisy and the Fox}

Manchester pressManchester pressManchester PressManchester PressManchester press{Chorizo & Capsicum Bagel}Manchester pressManchester pressmanchester pressManchester pressManchester pressmanchester press
Thanks for stopping by!

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Homemade Vanilla Almond Macadamia Milk {how-to video}

homemade vanilla almond macadamia milkIf someone told me a year ago that nuts can make milk, I would’ve said “well, then I’m a seahorse”.
Cause that’s just ridiculous right?
But I guess this time, the joke was on me.
That’s right, nuts can make milk (even though they lack udders… we gotta be blunt here, it’s serious milk stuff we’re talkin’ bout)

What gets me so pumped/mystified is how the simple act of blitzing plump nuts (trying not to laugh…) and water can give you this creamy milk which is so darn good in smoothies, and all things breaky – who would’ve thought! Nuts! Making milk!
Next it will be broccoli made ice-cream (in my NIGHTMARES), although, obviously, that wouldn’t result in something as good as nut milk. obviously.

IMG_0705-4Before I tried the puzzling concept of nut milk I didn’t really know what to expect…
was it going to be strong and like i’ve just eaten a whole almond?
was it going to be bland and a absolute poor excuse for milk?

Well, I’m going to be honest and put it out there for people who haven’t had nut milk before… it is more watery than your run of the mill cows milk.
BUT the ways you can play with flavours and the ease (oh the ease) of making it…. guys, you gotta try this.

And what is so fun about this as well, is, you can us any sort of nuts (and combine!) to make such fun mixtures, even add some strawberries or cocoa powder for the sake of it! (cause #yolo)
So versatile, so genius, so good.
(Note to self; next time, so totally make hazelnut chocolate milk, cause that would be heaven.)

As a fellow nut fan, I can safely confirm, that nut milk is truly the answer to your problems.
What could actually be better than more opportunities to mix almonds and macadamias into our everyday lives? That’s right…nothing..nothing could be better.

homemade vanilla almond macadamia milkAs a fun little thang, I made a lil’ video for y’all, just showing you the oh so simple steps to making your own nut milk! (note: no cows need to be present.)

(p.s. the song in the video is ‘Mess Is Mine’ by Vance Joy)

Believe me, you’ll feel like a boss next sleepover you have (cause deep down, we’re all 12 yrs old), where you offer your ‘homemade vanilla almond macadamia milk‘ to yo friend.
That good nutty stuff, money can’t buy.

Sooooo, I made a ginormous batch today (like giant ‘fee fi of fum’ size), so, natually, I’m gonna be drinkin’ this stuff until the cows come home (not that they will though, because, well, could you please pass on that I no longer require their milking services).

Plus plus plussss, I can’t pass up this opportunity to also rave about them health benefits, cause… ya know…
As all my sis is ranting about these days is protein, well, nut milk is packed with it.
Plusss, it’s lactose free, gluten free, vegetarian, vegan… the whole lot!
Win Win!

So, let’s jump to the recipe shalllllll we

VANILLA ALMOND MACADAMIA MILK
makes around 4 cups (note in the video, larger quantities are used, as the recipe was doubled)

Ingredients:
1/2 cup raw almonds
1/2 cup raw macadamias
1/4 cup dried pitted dates
1 teaspoon vanilla bean paste
3 1/2 cups water (plus extra to soak the nuts)

you will also need a cheesecloth

Method:
1. Combine the nuts in a bowl, pour in water, enough to cover all the nuts.
2. Cover the bowl, and set aside for around 8 hrs (or overnight) to soak and absorb the water.
3. Drain and discard the water from the nut bowl and place the nuts in a blender.
4. Add the dates, vanilla and fresh water to the blender and blitz on high for around 1-2 minutes.
5. Pour the almond macadamia milk over a cheese cloth lining a bowl to separate the almond macadamia meal from the milk (squeezing to get as much milk as possible).
6. Pour the milk into a sealed container or bottle (should keep for around 2 days) and enjoy!
Delicious served with muesli and smoothies, and also great for a dairy free option.

P.S. Here’s some ideas of what to do with the left over almond macadamia meal/pulphomemade vanilla almond macadamia milkThanks for stopping by!
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Celebratory Cake ~ Coconut Cake with Raspberry Buttercream and Toasted Meringue

Coconut Cake with Raspberry Buttercream and Toasted MeringueHello friends!
Today (and for the next 4 months) I am speaking to you from a whole new perspective…. HOLIDAYS!
That’s right folks. I’m free as a bee… (on it’s time off.. from… making honey….)

So, as you do, when you’ve got a good day to burn… I like to crank up that oven, whack on the severely severely dirty apron, and consume so much butter and sugar that’s it’s definitely unhealthy… in a totally good way.
SO what I did a few weeks ago, amidst all that yah-di-yah exam nonsense, I baked a cake that was on my mind.
But not just any old cake…
Coconut Cake with Raspberry Buttercream, where at that moment I didn’t have time for a meringue topping, but it was totally in the works, and not forgotten (don’t you worry your little head meringue… I could never forget about you)
Coconut Cake with Raspberry Buttercream and Toasted MeringueThus, in the flurry of exams, an angel was born a.k.a. this cake.
And there was sarisouly no better way to celebrate than with a cake that was my life boat/safety net/floaty/whatever makes exams durable.

And then I decided to ‘holidayize’ it, if I may.
With the casual extra layer of cake, and blow torching the crap out of dat silky meringue.
Yeah man, wot of it.
Coconut Cake with Raspberry Buttercream and Toasted MeringueAnd by the way, can we just talk about this Raspberry Buttercream business for a bit?
Cause far out… it is seriously the best thing to happen to buttercream since… well, plain buttercream.
It’s mega colourful, got flecks of that raspberry seed and adds the most delicious raspberry flavour, like only a raspberry could.
I could live of the stuff, I mean I would be the size of a house, but still, I could live on the stuff.
Need I say more?

And you guyzzzz, if I could ever recommend anything, I would 100% put my money on a blowtorch.
They are by far one of the funnest things to bake with…. everrrrrrrr.
You feel like a boss. Just sayin’.
Coconut Cake with Raspberry Buttercream and Toasted MeringueAnother reason this post was labeled Celebratory Cake is because, according to wordpress, Daisy and the Fox has been in action for 2 years! So kinda a birthday cake occasion as well I reckon :)
I just wanted to take this opportunity to thank all the beautiful, and encouraging readers of my blog, it really wouldn’t be the same without you here. (i’d just be a crazy woman blabbing to myself and publishing it all on the internet… maybe I still am…). It’s so humbling to know that these pages and photographs are found and read… and I really wish I could give you guys a slice of this cake! This space is a labour of love and a well cherished creative outlet, that I pour over when ever I get the chance, and really couldn’t thank you all enough for being here, and not making me feel so crazy and sharing our love for food.
This community is what keeps blogs going, and you all rock. Everyone of you… even the rocks… (just don’t Bec… it was nice up until now…)

So, I thought, seen as you hear me chin wag on forever, but may not know actually much about me, I thought I’d share it in a little ’15 things you maybe didn’t know about me’

1. I things like soups and hot chocolates to be hot when i have them. Like super hot. It’s kinda wierd really, I even leave the dinner table to heat things up again …. its so wierd (hence my coffee order skinny latte extra hot
2. if you saw what I ate you’d think I’m a vegetarian. I’m really not, I love a good lamb backstrap… but yeah, me likely me veggies
3. I cannot open a letter properly to save my life
4. I sing yell too much for my own good… sometimes it’s just cause I know my mum loves my vocals (kiiiddddddinnggg)
5. I secretly wish I was beyonce.
6. I also secretly wish I was a kick ass spy… but now that i’ve told you… i’ll have to kill you…
7. I wanna live in the country side one day, and just chill with ma farm dogs all day
8. I’ll probs become a crazy dog lady… it’s true, I already know the 5 dog breeds i’m gonna have at one time..
9. I think I was meant to be born in the 50’s, so I could be a kid in the 60’s, teen in the 70’s and adult in the 80’s. Now THAT would be RAD. None of this technology business overtaking our lives (ironic coming from a blogger).
10. I hate being overdressed…. like to the point I feel mega uncomfortable. As I say… if in doubt always dress casual. Always.
11. I’m probably the biggest homebody you will ever meet. Legit.
12. I sometimes always speak so fast it actually sounds like “blah blee blah blee blah memenfjensdkgbdfk”, well that is according to my friends…
13. You may notice that I always speak about ‘my sister’, but in real truth, she’s ma identical twinnn
14. I am the worst decision maker everrrrrrrrrr. You do not wanna go to a delicious restaurant with me.. cause you’ll spend 1 hr waiting for me to make a decision.
15. I used to think guilty meant innocent and innocent meant guilty… and I have no idea why… randommmm

Anywayzzzz, shall we jump to the recipe already?
I reckon.
Ready? Steady?
YummmmmmmCoconut Cake with Raspberry Buttercream and Toasted Meringue

COCONUT CAKE WITH RASPBERRY BUTTERCREAM & TOASTED MERINGUE
Coconut Cake recipe from The Australian Women’s Weekly
Raspberry Buttercream recipe from My Recipes
Meringue Recipe from Bakerella 

Ingredients
Cake: (ingredients for one cake, so double the ingredients to make both the cakes)
125g butter, softened
½ teaspoon coconut essence
1 cup caster sugar
2 eggs
½ cup (40g) desiccated coconut
1½ cups self-raising flour
250g extra-light sour cream (or greek yogurt)
1/3 cup (80ml) milk

Raspberry Buttercream:
1 cup butter (230g), softened
1 cup fresh raspberries (I used frozen raspberries, which just need to be left out to defrost a bit)
2 teaspoon vanilla extract
1/4 teaspoon salt
4 cups icing sugar

Meringue:
300 g superfine sugar (1 1/2 cups)
150 g egg whites (from about 5 eggs)

Method

Cake:
1. Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.
2. Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
3. Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the sour cream and half the milk, then add remaining coconut, flour, sour cream and milk; stir until smooth.
4. Spread the mixture into the pan; and continue to make the second cake (repeat the steps above)
5. Bake both the cakes for about 50 minutes or until cooked when tested. Stand cakes in pan for 10 minutes before turning onto wire rack, to cool completely.

Raspberry Buttercream:
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

Meringue:
1. Line a rimmed baking sheet with parchment paper, pour in sugar and bake for about 5 minutes at 200C until the edges just begin to melt.
2. Meanwhile, pour egg whites into the bowl of your stand mixer (make sure it’s clean) fitted with the whisk attachment. Whisk on low allowing bubbles to form, increase to high and continue whisking until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.
3. Remove the sugar from the oven and begin whisking again at high speed. Add one big spoonful at a time, ensuring that the whties come back to stiff peaks after each addition. Once all the sugar is added, continue to whisk for 5 – 7 minutes. You should be able to rub the mixture between your fingers and not feel any grit from the sugar. You know it’s ready to use when it forms a smooth shiny peak on the tip of your finger.

The Final Product:
1. Carefully, using a sharp knife, neaten the 2 cakes to flatten the tops, sides & bottoms, making sure they both match up.
2. Evenly cut both the cakes in half, then take a cake and ice the top with the raspberry buttercream, top with another cake layer and repeat with the rest of the cake layers.
3. Evenly spread the rest of the raspberry buttercream over the cake, then fill a piping bag with the meringue mixture and pipe over the top of the cake. (you may have some meringue mixture left over, so you can bake this on a tray in the oven at 200C for around 30-40 minutes or use your torch to bake them for more fun!)
4. Turn on a blowtorch, and using a sweeping motion, ‘toast’ the meringue, being careful to not burn it and melt the buttercream.
5. celebrate, serve and enjoy!
Coconut Cake with Raspberry Buttercream and Toasted MeringueThis cake is coconuty in all the right places, and so utterly scrumptious that it is possible to unashamedly almost clear this whole bad boy in one sitting with family …. I’m not even embarrassed.

If you’ve stuck with me through to the end of the post (boy it was a long one), I really appreciate it… you da best.
Thanks for stopping by!daisy-and-the-fox-sign-off

 

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